Summer Vegetable Succotash

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They're the second largest crop produced in this country.

Preparation

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.

Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.

Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Cooks' notes:

• If you can only find edamame in the pod, you'll need to buy a 1-pound bag and shell them. • Potatoes and edamame can be boiled (but not sautéed) 1 day ahead. Cool, then chill, covered.

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Reviews

This would have been bland and dry if i had not tweaked the recipe. I used sweet potatoes instead of regular potatoes, and butternut squash. I also added zucchini, fresh jalenenos, garlic and basil. After sautéing the onion, chives, corn, squash, zucchini mixture for a minute or so, I added a splash of dry white wine and then a mixture of 1/2c chicken broth with about a clove of garlic. Then added the edamame with the jalepeno. Like another reviewer, I added the potatoes back in at the end, mixed it all together before serving. I also ended up adding a little more broth to each bowl. It was delicious.
I topped the succotash with another recipe from Epi, "Fish fillets w tomato, squash, and basil" That recipe is also a little bland so I used chili flavored olive oil and added garlic.
All in all, it was time consuming but worth it!

Excellent side dish, I served with roasted salmon. Could not find pattypan at Whole Foods so I used 1 zucchini. I cut the butter/oil in half, and added 1 roasted hatch green chile (peeled and diced) at the same time as the edamame. I threw the potatoes, onion and chives back into the skillet with the other veggies & tossed to combine, to keep it hot for serving.

Totally, unexpectedly delish! Trader Joes has the frozen shelled edamame... makes it so much easier! everyone loved it, we will make it at least a few more times each week this summer. Used yellow squash, since it was what came in my CSA this week...

totally tasty. I
used frozen corn
(half cooked before
dropping into the
butter in this
recipe) and a yellow
summer squash
because I couldn't
find a pattypan this
time of year. I
also cut down on the
butter when I got to
stage 2 of the
veggie cooking (corn
& squash) and my
husband still raved
about it.

Very good, and even better the next day. I added a chopped jalapeno for a little extra kick but did everything else according to directions. I will continue to make this as my squash plants produce more and more over the summer...

I cooked this dish last minute for a party i was throwing. People seemed to like it. My roommate loved it so much, he had it every day for lunch, so i never got to taste it. It was fairly easy to make, though. Loved using edamame.

I doubled this recipe for a summer party and everyone loved it. Many requested the recipe. I cooked it just before going over to the hosts' house; it was 1-1/2 hours before we ate and it held up well. My husband loves it. I usually put the red onion in the pan with the edamame to take the edge off.

Love, love, love this recipe. Okay, I do change it a little, substituting cut green beans for the edamame--just a personal preference. But this really is a delicious way to use all kinds of fresh summer produce and herbs together.

A friend who I hadn't seen for sometimejoined forces with me and we prepared the entire menu in the July issue and each dish was better than the last. The vegetable succotash was a special surprise. The fresh corn added the right amount of crunch, the dish was colorful and it was the perfect summer accompaniment to the grilled cornish hens.